Cream cheese cake is the epitome of indulgence, offering a smooth, rich, and velvety texture that melts in your mouth with every bite. Loved across the globe for its creamy consistency and delightful taste, this cake stands out whether served plain or with toppings like berries, chocolate, or caramel. Perfect for special occasions or a simple weekend treat, this cream cheese cake is easy to make and guarantees compliments from everyone who takes a slice. Whether you are a beginner or a seasoned baker, this recipe ensures a fail-proof dessert that’s both impressive and irresistible.
Ingredients
- 2 cups of crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- 1 tablespoon all-purpose flour (optional for extra firmness)
- Fresh berries or fruit topping (optional)
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan with butter or non-stick spray
In a medium bowl, combine the crushed graham crackers, melted butter, and 1/4 cup sugar, mixing until the texture is similar to wet sand
Press the graham cracker mixture evenly into the bottom of the prepared pan to form a compact crust, then refrigerate it while you prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps
Gradually add in the 1 cup of sugar, continuing to beat the mixture until it is light and creamy
Add the vanilla extract and mix well to incorporate the flavor throughout the cream cheese
One at a time, add the eggs to the mixture, beating just until each egg is blended to avoid over-mixing, which can cause cracks
Blend in the sour cream and heavy cream until the batter is silky and uniform, adding the tablespoon of flour if you prefer a firmer cake
Pour the cream cheese filling onto the chilled crust and smooth the top with a spatula for an even surface
Bake the cake in the preheated oven for about 50 to 60 minutes, or until the edges are set but the center still slightly jiggles when you gently shake the pan
Turn off the oven and let the cake cool inside the oven with the door slightly open for about 1 hour to prevent cracks
Afterward, move the cheesecake to the refrigerator and chill it for at least 4 hours or overnight for best results
Before serving, run a knife around the edge of the pan to loosen the cake, then release the springform sides
Top your cream cheese cake with fresh berries, fruit compote, or even a drizzle of chocolate or caramel if desired
Slice with a hot knife for clean cuts and serve chilled for the best flavor and texture experience
Enjoy the luscious, creamy, and rich delight that this homemade cream cheese cake offers, and watch it become the centerpiece of your dessert table every time you serve it